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These restaurants bake their own bread, and that makes all the difference!
Buckwheat bread, beet bread, gluten-free bread or even charcoal-smoked bread... Far from being trivial, these creations tell a real story, and are offered in different restaurants as a genuine extension of the kitchen.
Restaurants where you can (re)discover tripe products
Whether you're already a fan of tripe products or curious to discover these specialties, here are ten places all over France where you can enjoy dishes based on offal.
Michele Donvito takes over the kitchen at La Mirande
As of January 2026, young Italian chef Michele Donvito takes over from Florent Pietravalle as head of the 4-toque gourmet restaurant La Mirande in Avignon.
Bocuse d'Or 2027: Team France's candidate is..
Who will take over from Paul Marcon? Ahead of the next edition of the famous gastronomic event, scheduled for January 2027, several chefs competed to represent France. An exceptional jury met on Tuesday, October 21, 2025, to decide who will take over from Paul Marcon.
Ten 4-star hotels in France within a stone's throw of train stations
Need a break, but don't want to chase a connecting train? From Nice to Nantes, these 4-star hotels are just a short walk or cab ride from major train stations. Charming hotels, cosy homes or designer retreats: the perfect places to enjoy your trip.
Seaside restaurants to try in August
Seaside restaurants offer refined culinary experiences, often with breathtaking water views. Here are five Gault&Millau-referenced restaurants that opened in August.
Rodolphe Loury, new executive chef at Domaine du Mas de Pierre
Since May 2025, chef Rodolphe Loury has been at the helm of the kitchens at Domaine du Mas de Pierre, Saint-Paul-de-Vence. He brings a modern Mediterranean vision rooted in local produce.
PACA's 5 most beautiful waterfront hotels
The experts at Gault&Millau have selected the finest waterfront hotels on the Mediterranean. From Saint-Tropez to Bonifacio, a change of scenery is guaranteed.
Montélimar Nougat, tasting at the Atelier du Goût
Nougat is a very old confectionery, mentioned as early as the Middle Ages in Arabic writings. It then developed throughout the Mediterranean basin, where almond trees grow. It's called "turrón" in Spain and "torrone" in Italy. The word nougat comes from the Occitan "nogat" meaning "nut", in reference to the almond; it only became "nougat" in the 19th century.
Sirha Lyon 2025: Gault&Millau present at the world's leading gastronomic event
From January 23 to 27, 2025, Sirha Lyon celebrates the world of gastronomy. A flagship event, professionals and enthusiasts discover trends, innovations and culinary demonstrations, with the presence of Gault&Millau."
